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Description
Soft challah pull apart rolls make the perfect bed for Tender Belly's pasture-raised, heritage breed BBQ pulled pork. The smoky, sweet and melt-in your mouth pork is topped with fresh cabbage remoulade slaw, and garnished with zesty pickled red onions. The sliders come together in just 10 minutes, making them a reliable go to for getting dinner or appetizers on the table quick.Makes 12 sliders. Serves 6-8. (Nut Free)
Click over to the Recipe tab for cooking instructions.
Includes:
- 12 oz Pulled Pork with Tender Belly BBQ Sauce
- 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw
- 8 oz Remoulade
- 8 oz Pickled Red Onions
- 12 ct Challah Pull Apart Rolls
You will need:
- Oil or Butter (optional)
- Salt and pepper
Hands on Time: 5 minutes; Total Time: 10 minutes
What's inside
Pulled Pork with Tender Belly BBQ Sauce - Default: 1 - Max: 1Rolls, Challah Pull-Apart - Default: 1 - Max: 1
Remoulade, 8 oz - Default: 1 - Max: 1
Pickled Red Onions, 8 oz - Default: 1 - Max: 1
Cabbage & Carrot Slaw Blend, 32 oz - Default: 1 - Max: 1
RECIPE
Includes:- 12 oz Pulled Pork with Tender Belly BBQ Sauce
- 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw
- 8 oz Remoulade
- 8 oz Pickled Red Onions
- 12 ct Challah Pull Apart Rolls
You will need:
- Oil or Butter (optional)
- Salt and pepper
Hands on Time: 5 minutes; Total Time: 10 minutes
INSTRUCTIONS
STEP 1 Heat the pulled pork in the microwave according to package instructions.
STEP 2 Slice the challah rolls in half. Toast in the oven or a pan, brushing with oil or butter, if desired.
STEP 3 Add the cabbage slaw to a mixing bowl. Combine with 1/3 cup of remoulade. Add additional remoulade, salt and pepper to reach desired taste and consistency. The slaw will wilt and soften after being dressed.
STEP 4 Divide the warmed pulled pork among the 12 rolls. Top each roll with cabbage remoulade slaw and pickled onions.
Soft challah pull apart rolls make the perfect bed for Tender Belly's pasture-raised, heritage breed BBQ pulled pork. The smoky, sweet and melt-in your mouth pork is topped with fresh cabbage remoulade slaw, and garnished with zesty pickled red onions. The sliders come together in just 10 minutes, making them a reliable go to for getting dinner or appetizers on the table quick.
Makes 12 sliders. Serves 6-8. (Nut Free)
Click over to the Recipe tab for cooking instructions.
Includes:
You will need:
Hands on Time: 5 minutes; Total Time: 10 minutes
Makes 12 sliders. Serves 6-8. (Nut Free)
Click over to the Recipe tab for cooking instructions.
Includes:
- 12 oz Pulled Pork with Tender Belly BBQ Sauce
- 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw
- 8 oz Remoulade
- 8 oz Pickled Red Onions
- 12 ct Challah Pull Apart Rolls
You will need:
- Oil or Butter (optional)
- Salt and pepper
Hands on Time: 5 minutes; Total Time: 10 minutes
Farmhouse Delivery
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Includes:
- 12 oz Pulled Pork with Tender Belly BBQ Sauce
- 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw
- 8 oz Remoulade
- 8 oz Pickled Red Onions
- 12 ct Challah Pull Apart Rolls
You will need:
- Oil or Butter (optional)
- Salt and pepper
Hands on Time: 5 minutes; Total Time: 10 minutes
INSTRUCTIONS
STEP 1 Heat the pulled pork in the microwave according to package instructions.
STEP 2 Slice the challah rolls in half. Toast in the oven or a pan, brushing with oil or butter, if desired.
STEP 3 Add the cabbage slaw to a mixing bowl. Combine with 1/3 cup of remoulade. Add additional remoulade, salt and pepper to reach desired taste and consistency. The slaw will wilt and soften after being dressed.
STEP 4 Divide the warmed pulled pork among the 12 rolls. Top each roll with cabbage remoulade slaw and pickled onions.